Go Back Email Link
+ servings
Square slices of gluten free banana cake on a cutting board.

Decadent Gluten Free Banana Cake With Maple Syrup

Sandi Gaertner
A delicious, moist gluten free banana cake with maple and pecans that is so easy to make! There is also a dairy-free and nut-free option!
5 from 4 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 301 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • 1 cup cane sugar
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • teaspoon salt
  • 2 bananas ripe
  • ½ cup unsalted butter * see notes
  • 2 large eggs
  • ¼ cup pure maple syrup * see notes
  • 1 teaspoon pure vanilla extract
  • ½ cup non-dairy milk
  • ½ cup chopped pecans or walnuts

Instructions
 

  • You will need mashed bananas for this recipe. You can mash bananas with a potato masher or a simple fork!
  • Add your dry ingredients including 2 cups gluten free flour, 1 cup sugar, 1/4 cup brown sugar, baking soda, ground cinnamon, and salt to a bowl and whisk to blend them together.
  • Pro Tip for measuring gluten free flour: You can either measure the weight of your gluten free flour or load up a measuring cup spoon by spoon and use a straight edge (like a knife) to level the flour. This is important to prevent using too much flour.
  • In a large measuring cup or bowl, add the butter and soften it in the microwave for 30 seconds. Do not make the butter too hot. Add the rest of the wet ingredients, including the mashed bananas, eggs, maple syrup, vanilla, non-dairy milk. Use a wire whisk to blend them together.
  • Pour the wet ingredients into the dry ingredients and add the pecan pieces. Mix the two together.
  • HINT: I highly recommend mixing the wet and dry ingredients gently, and only mix them until they are just barely mixed. This will help keep your banana cake light and fluffy!
  • Line an 8x8 pan with parchment paper, or grease it with a gluten free baking spray. Pour the batter in and preheat your oven to 350º F. I preheat the oven now so it gives the batter time to rest. Resting your batter for 10-15 minutes allows the rice flour to soften, eliminating any grit.
  • Bake the cake at 350º F for 25-30 minutes. Note actual baking time will vary depending on if you are baking this cake in an 8x8 pan, cake pan, or loaf pan.
  • To test to see if the cake is finished baking, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  • Allow the cake to cool, make frosting if you are going to frost it. See below for some delicious flavors of frosting to make!

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I include many tips to quickly ripen your bananas in the blog post. 
  4. I recommend using pure maple syrup, it makes a big difference in flavor!
  5. To make this recipe dairy-free, substitute the butter for plant-based butter.
  6. I used almond milk but other dairy-free kinds of milk and regular milk will work. I do not recommend canned coconut milk.
  7. To make this cake nut-free, omit the pecans and use nut-free dairy-free milk.
  8. This cake will keep for up to 4 days in an airtight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 301kcalCarbohydrates: 46gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 200mgPotassium: 137mgFiber: 3gSugar: 29gVitamin A: 308IUVitamin C: 2mgCalcium: 48mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.